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7 Responses to “Cinnamon Latte Ice Cream”

This looks and sounds delicious. Most coffee flavored ice creams I have come across call for either coffee grounds (yuck) or instant espresso powder, which I’m satisfied with. How does reducing the espresso alter the flavor? More intense, I am sure, but I’m curious about the effect of boiling on the espresso (not implying that it is bad) apart from thickening. I imagine that the espresso may take on a more roasted flavor?

Looking forward to hearing about your trip to Mallorca and the orange sorbet. I was just thinking about oranges for sorbet and almost bought some blood oranges the other day (ended up with raspberries).

Hi Kieran, I’m seriously thinking of making this in the next week or so. One last question: I noticed the instructions for folding in the whipped cream and hadn’t seen this before in ice cream recipes I have. Given the abuse by the dasher in an electric ice cream maker, is this step critical? I’m game to give it a shot–it sounds like you might get a fluffier mixture, or perhaps some separation of flavors (coffee vs cream for the latte effect).

If you have an ice cream maker that really spins as opposed to turning slowly, do not whip the cream! It’s only to make the ice cream lighter when the mix is not agitated enough during freezing to introduce air…

Thanks so much for all the recipes! I am now refering to you as my ice cream god.

I made this recipe this week. It turned out great! As for a response to some of the home ice cream makers and steps of the recipe:

1) I made this with instant espresso powder (I was lazy). I added 1 1/2 teaspoons along with the cream. I have not made it with reduced espresso, but using instant worked very well.

2) I have a cuisinart ice cream maker at home. I find that whipping the cream a little bit beforehand does infact improve the texture. My machine puts some air in the ice cream, but not quite enough (even for someone who likes dense ice cream).